| [1] |
WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu.
Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature
[J]. FOOD SCIENCE, 2021, 42(11): 56-62.
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| [2] |
LIU Yingjie, JIANG Yue, HUANG Guo, WANG Ning, LIU Chunfeng, WANG Tianxue, LI Jing, LIU Guichen, SUI Xiaonan, JIANG Lianzhou.
Effects of Covalent Cross-Linking with Anthocyanins and on Structure and Nutritional Absorption of Soy Protein Isolate
[J]. FOOD SCIENCE, 2019, 40(12): 1-8.
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| [3] |
XIAO Lan, WANG Wei, WU Yujiao, DU Xin, LI Cheng.
Antihypoxia Activity of Yak Blood Oligopeptides and Underlying Mechanism
[J]. FOOD SCIENCE, 2018, 39(23): 149-154.
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| [4] |
CHENG Xinfeng, HANG Hua, XIAO Ziqun.
Current Status of Research on the Mechanism of Action and Effect of Microwave Irradiation on Starch
[J]. FOOD SCIENCE, 2018, 39(13): 310-316.
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| [5] |
SUN Yulin, DAI Hongjie, WEN Jing, ZHANG Wei, ZHAO Juan, TIAN Li, CHEN Daohai.
Optimization of Enzymatic Deproteinization of Polysaccharides from Cuttlefish Muscle (Sepia lycidas) and Its in Vitro Free Radical Scavenging Potential
[J]. FOOD SCIENCE, 2017, 38(18): 251-258.
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| [6] |
BAO Ying, MA Yue, LI Yashuang, ZHANG Yunqin, WU Yuan, LIU Chunlan.
Structure Identification and Free Radical Scavenging Activity of Polysaccharide from Fruit Bodies of Leucopaxillus giganteus
[J]. FOOD SCIENCE, 2016, 37(6): 71-76.
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| [7] |
LI Shunfeng, LI Jing, WANG Anjian, WEI Shuxin, TIAN Guangrui.
Effects of Hot Air Pretreatment on Physiological and Biochemical Properties of Fresh-Cut Agaricus bisporus during Cold Storage
[J]. FOOD SCIENCE, 2016, 37(24): 285-291.
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| [8] |
WANG Danli, MA Xiaobin, WANG Wenjun, ZOU Mingming, DING Tian, LIU Donghong.
Progress in High Frequency Ultrasound and Its Application for Degradation and Modification in Food Industry
[J]. FOOD SCIENCE, 2016, 37(21): 279-284.
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| [9] |
SUN Hongxia, CHEN Jianguang.
Protective Effect of Schisandrin B on Myocardial Ischemia/Reperfusion Injury in Rats
[J]. FOOD SCIENCE, 2016, 37(1): 203-207.
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| [10] |
HU Weicheng1, WANG Xinfeng1, SHEN Ting1, WANG Yuning2, CHEN Ming1, YOU Long1, JI Lilian1,*, LI Pengxia2,*.
Optimization of the Extraction Process for Flavonoids from Lotus (Nelumbo nucifera Gaertn.) Receptacle and Their Antioxidant Activities
[J]. FOOD SCIENCE, 2015, 36(24): 51-56.
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| [11] |
LUO Chunli, WANG Lin, LI Xing, ZHANG Zicheng, ZHANG Jiuliang.
Antioxidant Activities and Protective Effect of Anthocyanins from Purple Sweet Potato on HepG2 Cell Injury Induced by H2O2
[J]. FOOD SCIENCE, 2015, 36(17): 225-230.
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| [12] |
XU Hui, WANG Ling, ZHU Xiu-qing, LI Jia-dong, ZHENG Huan-yu, WU Hai-bo.
Effect of Cryopreservation on Functional Properties of Soy Protein Isolates
[J]. FOOD SCIENCE, 2014, 35(15): 49-53.
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| [13] |
LI Wang1,2，JIN Ting2,*，WU Yu-xue2.
Optimization of Enzymatic Hydrolysis of Hairtail Protein and Antioxidant Activities of Its Hydrolysates
[J]. FOOD SCIENCE, 2013, 34(9): 234-239.
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| [14] |
PIAO Mei-zi，WANG Mao-cun，WANG Xiao-dong.
Antioxidant Activity of Eupolyphaga sinensis Peptides
[J]. FOOD SCIENCE, 2013, 34(5): 242-245.
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| [15] |
JIANG Juan1，JIANG Li2，FU Lin-ran2，YU Zhi-fang2,*.
Extraction and Free Radical-scavenging Activity of Phenols from Fresh-cut Lotus Roots during Browning
[J]. FOOD SCIENCE, 2013, 34(15): 32-37.
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